Tuesday, August 7, 2012

Gluten Free Pasta Primavera for the Whole Family

My house is not a gluten free house. We eat one or two meals a week that are gluten free. Before my husband and I moved in together, I ate a mostly gluten free diet.   However, being married to an italian, gluten free pasta is a no-go in our house. I mean it took me a few years to get my hubby used to whole wheat pasta! So, I tried to sneakily make this dish with brown rice pasta and hope that my hubby wouldn't notice (of course he did notice, but he must've liked it because he had 2 bowls of it!).  This dish is so yummy and light. You can eat it cold or hot. It's loaded with healthy goodness for you and your family, and is so east to make! This is for little ones 10+ months and Mommies and Daddies of all ages.  

Here's what you need for 4 to 6 servings:
1 package brown rice spaghetti (or whatever pasta you like)
1 can cannellini beans
2 to 3 organic zucchini's chopped
2 cups halved or quartered organic cherry tomatoes 
2 cups frozen organic corn kernels
1/3 cup reserved pasta water
1 tbsp Italian seasoning
1/4 cup parmesan cheese
1 clove garlic, minced
2 tbsp olive oil

Bring a large pot of salted water to boil and cook pasta according to package. Reserve 1/3 cup of pasta water and then drain rest. While pasta is cooking, heat 2 tbsp olive oil in a large deep skillet. Add minced garlic and cook for 30 seconds. Add zucchini and corn and cook until tender (about 5 to 8 minutes). Add tomatoes, cannellini beans, parmesan cheese, Italian seasoning, ground pepper and a pinch of salt and cook for 2 minutes. Add pasta and reserved pasta water to veggies and toss to coat. Sprinkle a little more Parmesan cheese over the top and serve and enjoy! Remember to cut your little one's portion up into bite size pieces. 

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